INGREDIENTS - Serves up to 8 - I used half and put half in the freezer
800 g diced beef ( Make sure it hasn't been previously frozen if you are going to freeze it later)
2 brown onions
200 g button mushrooms , wiped clean with kitchen roll
2 sliced green peppers
160 g dried pearl barley
FOR THE SAUCE
4 tsp mustard powder
4 tsp red miso paste
2 tbsp light soy sauce
260 ml hot beef stock
5 or 6 sprigs of fresh thyme
Roughly chop the onions and add to the slow cooker with the beef. (Removing any visible fat). Mix the sauce ingredients together and pour over the beef and onions, making sure you add the thyme and give it a stir. Cook on low for 7 hours in total but after 5 hours prepare the pearl barley. Rinse it well. Cover in a pan with water and boil rapidly for 10 minutes. Drain and add to the slow cooker and give everything a stir to get the pearl barley in the liquid. Replace the slow cooker lid and continue cooking. Half and hour before the end add the mushrooms, peppers and a pinch of salt. Stir once more, replace the lid and finish cooking. Enjoy !
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